A good coffee cake always grabs my attention and this one has walnuts and my new found love, REAL maple syrup. I found this recipe at the Cooking.com recipe section and I had to try it. The best thing about coffee cake is that it’ makes it okay to eat cake for breakfast. That’s why they call it coffee cake, because it goes so well with your morning coffee. Don’t tell me it isn’t so! And who doesn’t love a Bundt cake? This would be great for toting to parties, potlucks or sharing with your family and friends. You get just a hint of the maple flavor and the crunch of walnuts inside the moist cake, I am telling you it’s total cake bliss.
Maple Walnut Coffee Cake
Recipe created for Cooking.com by Lisa Zwirn.
For Maple Filling
1/2 cup all-purpose flour
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1 1/4 cups walnuts, coarsely chopped
1/2 cup pure maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or vanilla yogurt
Preheat oven to 350 degrees, spray a Bundt pan with cooking spray until well coated.
Add butter and cinnamon to a medium bowl and mix with a fork until combined and crumbly. Mix in walnuts and maple syrup.
In a small bowl, combine flour,baking powder, baking soda and salt. Set aside. With an electric mixer (paddle attachment if you have one), beat sugar and butter until fluffy. Beat in eggs, one at a time, add in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
Spoon half of batter into prepared pan. Spoon maple filling over batter. Spread remaining batter over filling and smooth top. Bake about 40 minutes or until a wooden pick inserted comes out clean. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Remove to a wire rack to cool.